A Summery Quinoa Salad with Orange Vinaigrette

The past few weeks I've done two pasta recipes for my lunches so this week I decided to change it up and use quinoa instead. 

According to Wikepedia: "Quinoa (pronounced /ˈkiːnoʊ.ə/ or /kwɨˈnoʊ.ə/, Spanish quinua, from Quechua kinwa), a species of goosefoot (Chenopodium), is a grain-like crop grown primarily for its edible seeds. It is a pseudocereal rather than a true cereal, or grain, as it is not a grass. As a chenopod, quinoa is closely related to species such as beets, spinach, and tumbleweeds. Its leaves are also eaten as a leaf vegetable, much like amaranth, but the commercial availability of quinoa greens is currently limited."

Hmm...goosefoot.  Pseudocereal.  I have never heard of these things.  We learn something new every day.

I found a Weight Watcher recipe for quinoa salad with corn and peppers dressed in an orange vinaigrette.  I rarely use orange in my dressings so this sounded really refreshing.  I was right!  What a great blend of flavors.  The serving size was a bit confusing though.  The recipe states the yield is six one cup servings.  I didn't get six cups of salad so I'm thinking the serving size is a bit smaller. 

Summer Quinoa Salad with Orange Vinaigrette

(Altered from Weight Watchers Quinoa Salad with Corn and Peppers)

About 6 servings

3 Weight Watcher pts per serving

Printable Recipe

Ingredients

Salad:

1 cup uncooked quinoa, cooked to package directions
2 cups grilled corn, cut off cob, cooled 
1 medium sweet red pepper(s), diced
1/4 medium green pepper(s), diced

Dressing:

2 Tbsp apple cider vinegar
1 1/2 Tbsp orange zest
1/3 cup(s) orange juice, freshly squeezed
1 tsp canola oil
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
1/8 tsp cayenne pepper
1 packet Truvia or sweetener


Directions


1. Mix salad ingredients in a large bowl.
 
2. Whisk dressing ingredients in a small bowl. 
 
3. Pour over salad ingredients and toss to coat.